BSc (Major in Food Science and Nutrition) Year 2 - Consolidation Year Students complete their foundation by studying biochemistry, as well as studying basic nutrition. Students have the option of selecting other science subjects, dependent on their orientation toward core food science or nutrition. Subject Units of Credit Semester 1 (hrs/week) Semester 2 (hrs/week) BIOC2181 Fundamentals of Biochemistry 6 6 0 FOOD2320 Food Microbiology 6 6 0 FOOD3220 Nutrition 6 6 0   General Education 12 4 4     30 22 4 Plus additional courses to a total of 48UOC Recommended BIOC2291 Fundamentals of Molecular Biology 6 0 6 CHEM2921 Food Chemistry 1 6 0 6 FOOD1230 Food Choice 6 0 6 MICR2201 Fundamentals of Microbiology and Immunology 6 6 0 PHPH2101 Physiology 1A 6 6 0 PHPH2201 Physiology 1B 6 0 6 Top of Page

Undergraduate Programs BSc: Food Science & Technology - Introduction - Yr 1, Yr 2, Yr 3, Yr 4 BSc: Food Science & Nutrition - Introduction - Yr 1, Yr 2, Yr 3, Yr 4 BSc: Food Science - Introduction - Yr 1, Yr 2, Yr 3, Yr 4 BSc: Advanced Science - Introduction - Yr 1, Yr 2, Yr 3, Yr 4 Honours in Food Science - Guidelines Postgraduate Programs - Grad. Dip. (Food Tech.) - MSc (Coursework) Course outlines Career profiles Search : Food Science Site UNSW for Contact Us

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